1

Rinse the rice thoroughly in cold water until the water runs clear, then cook it according to your rice cooker instructions or bring 2 cups of water to a boil and simmer for about 15-20 minutes until the rice is fluffy.

2

While the rice is cooking, heat a pan over medium heat and add the sausage, cooking until it’s browned and fully cooked, about 5-7 minutes. Once done, remove and slice it.

3

In the same pan, add a little more oil if needed and sauté the carrot (grated or matchstick) for about 2-3 minutes until slightly soft. Add the spinach and cook for an additional 2 minutes until just wilted.

4

In a separate small pan, cook the eggs sunny-side up, which should take about 3-4 minutes.

5

Once the rice is ready, fluff it and serve it into bowls. Layer the sliced sausage, sautéed carrots, spinach, and top with the cooked eggs.

6

Drizzle the gochujang, soy sauce, and sesame oil over the top. Finally, sprinkle with sesame seeds before serving.

2

• Top with sliced avocado for a creamy texture.
• Add a fried kimchi on the side for an extra kick.
• Use other proteins like beef or tofu for variety.

• Make sure to use short-grain rice for the best texture.
• Don’t overcook the vegetables; they should still have some crunch.
• Adjust the gochujang based on your spice preference.

• fat: 20g
• protein: 25g
• calories: 540
• carbohydrates: 70g

This dish is rich in protein and essential vitamins from vegetables, while providing a balanced meal that is hearty and filling.

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